Four Seasons Resorts Lana’i has appointed Kevin Erving as the new Executive Chef, overseeing all culinary operations and menu development for the food and beverage outlets between Manele Bay and The Lodge at Koele. Erving, an active supporter of local organic farming and sustainable ingredients, brings a new approach to the culinary scene on Lana’i with his farm-to-table expertise. The menus now include a strong emphasis on seasonality and sustainability.

“Chef Erving is a great addition to the Lana’i ohana,” says Tom Roelens, general manager of Four Seasons Resorts Lana’i. “He is well-respected in the hospitality industry and brings a wealth of experience and vision to our culinary department, particularly with sustainable practices.”

Born and raised in Seattle, Washington, Chef Erving joined Four Seasons Resorts Lanai from Four Seasons Hotel Vancouver in June 2011, where he worked alongside former Lana’i executive chef Oliver Beckert as the Hotel’s executive sous chef. Prior to Vancouver, Erving served as executive sous chef at the iconic Ritz-Carlton Hotel Chicago, A Four Seasons Hotel. Before the “Windy City,” he held various culinary positions at Four Seasons Hotel Seattle, where he began his career more than twenty years ago.

Chef Erving lives in Lana’i City with his wife Jennifer and two young children Carter and Sophia. When he’s not in the kitchen, Chef Erving enjoys spending time with his family, outdoor recreation and continually educating himself on sustainable culinary practices. As part of this movement, he is passionate about cooking with the seasons, as well as preserving the seasons – such as canning his own soups and salsa or making pickles and jam.